BRAZILIAN CHOCOLATE BALLS
Chocolate, almonds, coffee and rum... what's not to like? The chocolate needs to be grated (it's not melted as in many other chocolate candy recipes), so keep it in the fridge for a while before you start working. Recipe was originally submitted to the Ruokala web site by Marita Skippari.
Provided by stormylee
Categories Candy
Time 30m
Yield 25 chocolate balls
Number Of Ingredients 5
Steps:
- Grate chocolate and return 1/3 of it back to the fridge.
- Mix the remaining 2/3 of the grated chocolate with all other ingredients: ground almonds, coffee, powdered sugar and rum.
- If you're not using the rum and the mixture feels very stiff, add a bit of milk or cream to it instead so you can work with it.
- Roll the mixture into balls, then roll the balls in the remaining grated chocolate.
- Keep the chocolate balls refridgerated.
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